Here’s something that’ll keep you warm and taste super good while doing it. Our Pressure Cooker Potato Soup is the perfect comfort food to keep the chill off.
We’re making this easy potato soup in our Instant Pot, which will allow you to save time without sacrificing flavor!
Pressure Cooker Potato + Kale Soup
Any good potato soup recipe worth its salt has got to start with a slew of quality potatoes.
I love using Yukon Gold potatoes for just about every potato recipe.
However, I am also partial to fingerling, russet, and small red potatoes, but my heart belongs to Yukon Golds.
I like Yukon potatoes because they can take the heat and don’t break down as much as some potato varieties do.
I love the color of Yukon Gold potatoes; their flavor is unmatched!
A supporting cast of carrots, onions, and celery make this a very hearty soup. Perfect for cold weather.
Press the saute button and add some extra virgin olive oil. Once the Instant Pot® is hot, you’re ready for action!
Add salt and freshly cracked black peppercorns while sautéing vegetables; they’ll turn out flavorful, and who doesn’t want that?
After the vegetables have been sautéed, I remove half of the mixture but don’t’ fret; we’ll add them back in later.
This will give the soup its heft and heartiness.
Most potato soups are completely smooth, but I prefer my potato soup to be smooth and chunky, the best of both worlds.
You will also get a lot more flavor by having the chunks of vegetables in there, and it just makes the soup look a lot more appetizing.
Besides, isn’t it true that folks mostly eat with their eyes anyway? I know I certainly do.
Soups turn out better when you use stock; that’s just the way it is
. For this recipe, regular chicken stock works well.
However, for vegetarian or vegan options, vegetable stocks hold well too.
Stocks add a level of flavor you wouldn’t get from using just plain old water.
The hallmark of a good soup lies in its intense, satisfying flavor, and this one has plenty of stuff that tastes good.
This is also a hearty soup with all of the delicious veggies thrown in to bulk it up.
Basically, you are adding flavor layer upon layer; sounds good to me.
Here’s where the rubber meets the road. The real beauty of making soup in your Instant Pot® is having the ability to both cook and blend the soup in a single piece of equipment without having to transfer the soup to a blender.
When you are using your Instant Pot® and a hand blender, you have arrived at the ultimate soup-making level.
No mess, less stress! And the big come-up is not having a pitcher blender to clean!
I got my hand blender last year and wondered, “Why didn’t I do this so much sooner?!”
Pro-tip: Add quality heavy cream and a good grade of butter; talk about heavenly!
Doing this step is essential and makes for an absolutely luscious homemade soup.
I used a 1/2 stick of Kerrygold unsalted butter, and it just makes all of the difference in the world!
Would you look how velvety smooth this potato soup is? But wait until you taste it. Swoon!
Remember that half of the cooked vegetables I took out for later? Well, here’s where I add them back into the pot.
After they’ve been reunited with the rest of the soup, it’s time to pan-fry some Tuscan Kale.
We have now moved into the ‘this is going to be such a good phase.’ Hold onto your hat because this soup is making its way to the ‘must-have this recipe’ on speed dial territory.
We grow kale every summer in our family garden, and this bunch came into our kitchen fresh as a daisy.
I grew both Red Russian and Tuscan Kale, but for this recipe, I used the Tuscan because it’s our favorite, and it just looks amazing!
I used a little extra virgin olive oil to pan-fry a nice amount of Tuscan Kale.
Pressure Cooker Potato Soup with Kale
Equipment needed:
- Instant Pot
- Cuisinart Hand Blender (a must-have in all kitchens)
- A good chef’s knife is always helpful. I’m using a Prime™ by Chicago Cutlery® Stainless Steel 7″ Santoku Knife
- Soup Ladle
Ingredients:
- 1 medium sweet onion, diced
- 1 cup carrots, diced
- 1 cup celery with leaves washed and chopped
- 3 cups yellow or Yukon Gold potatoes, cut into cubes
- 4 cloves garlic, minced
- 2 tbsps extra virgin olive oil
- 2 cups Tuscan kale, chopped
- 32-ounces chicken stock
- sea salt, to taste
- freshly cracked black peppercorns to taste
- 1/2 stick (4 Tbsps) unsalted butter
- 1 cup heavy whipping cream
Directions:
- Add two tablespoons of extra virgin olive oil into the Instant Pot® and press the Sauté button.
- When the oil is hot, add the onions, carrots, celery, and garlic.
- Add sea salt or Kosher salt, and freshly cracked black peppercorns.
- Continue to sauté until the onions are translucent.
- Add the potatoes and chicken stock, place the lid on the Instant Pot® and lock it into place. Make sure the vent mechanism is set to Closed Vent.
- Select the soup setting and cook for 10 minutes.
- After the cooking time has expired, move the venting mechanism to open and vent out of the pressure.
- Unlock and remove the lid. Using a large slotted spoon, remove half of the vegetables and reserve for later.
- Blend the soup using a hand-held blending wand.
- Taste the soup and adjust the salt and black pepper.
- While the soup is steeping, pan-fry in a skillet two cups of chopped Tuscan Kale over med-high heat using a tablespoon of extra virgin olive oil, sea salt, and black pepper.
- When the kale is bright green, add it to the soup or reserve to add on top of the soup.
- Next, pour in the heavy whipping cream and add the 1/2 stick of unsalted butter.
- Allow the butter to melt completely, then using a large wooden spoon, stir the heavy whipping cream and butter into the soup mixture.
- Add the reserved vegetables back into the soup.
- Press the keep warm setting on the Instant Pot®.
- When the soup has reached the desired temperature, ladle soup into bowls and serve.
Ingredients
- Ingredients:
- 1 medium sweet onion diced
- 1 cup carrots diced
- 1 cup celery with leaves washed and chopped
- 3 cups yellow or Yukon Gold potatoes cut into cubes
- 4 cloves garlic minced
- 2 tbsps extra virgin olive oil
- 2 cups Tuscan kale chopped
- 32- ounce chicken stock
- sea salt to taste
- freshly cracked black peppercorns to taste
- 1/2 stick 4 Tbsps unsalted butter
- 1 cup heavy whipping cream
Instructions
Directions:
- Add two tablespoons of extra virgin olive oil into the Instant Pot® and press the Sauté button.
- When the oil is hot add the onions, carrots, celery, and garlic.
- Add sea salt or Kosher salt, and freshly cracked black peppercorns.
- Continue to sauté until the onions are translucent.
- Add the potatoes and chicken stock, place the lid on the Instant Pot® and lock into place, make sure the vent mechanism is set to Closed Vent.
- Select the soup setting and cook for 10 minutes.
- After the cooking time has expired, move the venting mechanism to open and vent out of the pressure.
- Unlock and remove the lid, using a large slotted spoon remove half of the vegetables and reserve for later.
- Blend the soup using a hand-held blending wand.
- Taste the soup and adjust the salt and black pepper.
- While the soup is steeping, pan-fry in a skillet two cups of Tuscan Kale over med-high heat using a tablespoon of extra virgin olive oil, sea salt, and black pepper.
- When the kale is bright green add it to the soup.
- Next, pour in the heavy whipping cream and add the unsalted butter.
- Allow the butter to melt completely, then using a large wooden spoon stir the heavy whipping cream and butter into the soup mixture.
- Add the reserved vegetables back into the soup.
- Press the keep warm setting on the Instant Pot®.
- When the soup has reached the desired temperature ladle soup into bowls and serve.
AnnMarie John says
I just can’t with you two. All this heavenly food and perfect for fall too. I haven’t been feeling well the past few days and maybe this is just what I needed.